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Foolproof Thick & Juicy Homemade Cherry Pie Filling From Scratch

cherry pie filling - Tasty
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Stop settling for runny canned goo. Learn the secret to making the best homemade cherry pie filling that is perfectly thick, glossy, and bursting with fresh, sweet-tart flavor. This easy stovetop recipe works with fresh or frozen cherries.

Ingredients

Scale
  • 4 cups fresh or frozen sweet cherries (pitted)
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for bakery style flavor)

Instructions

  1. If using frozen cherries, do not thaw them first. Place the cherries and water in a medium saucepan.
  2. In a small bowl, whisk together the sugar and cornstarch until fully combined. This prevents lumps.
  3. Pour the sugar and cornstarch mixture over the cherries and water in the saucepan. Stir gently to combine.
  4. Place the saucepan over medium heat. Stir constantly until the mixture begins to bubble and thicken significantly. This process activates the cornstarch and creates the thick texture you want.
  5. Once the filling is thick and glossy, remove the pan from the heat.
  6. Stir in the lemon juice, vanilla extract, and almond extract (if using).
  7. Allow the filling to cool completely on the counter before using it in a pie or dessert. Cooling allows the filling to set to its final, sliceable consistency.
  8. Store cooled filling in an airtight container in the refrigerator for up to one week, or freeze for up to three months.

Notes

  • Using cornstarch is the key to achieving a thick, no-runny-pie filling texture that rivals bakery style results.
  • For a sweeter filling, increase the sugar by 1/4 cup. For a more tart flavor, use sour cherries if available.
  • This versatile cherry filling works perfectly as a topping for cheesecake, ice cream, or turnovers.

Nutrition

Find it online: https://pureplatepath.com/cherry-pie-filling-recipe-thick-juicy/